Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fondant potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fondant potatoes is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Fondant potatoes is something that I’ve loved my whole life.
Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe!
To get started with this particular recipe, we have to first prepare a few components. You can cook fondant potatoes using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Fondant potatoes:
- Make ready 6 large Accord potatoes
- Make ready Extra virgin olive oil
- Prepare Butter
- Make ready Stock (preference)
- Get cloves Garlic
- Get Rosemary
- Prepare Thyme
- Get Truffle salt
- Prepare Cracked black pepper
- Take Parmesan (optional)
Fondant potatoes are thick slices of potato that are cooked in a pan with butter and stock over a fairly high heat so they have a crisp outside and a meltingly soft centre. Josh Capon gives these potatoes the steakhouse treatment. Peel and cut the potatoes into the size and shape of a soap dish. Fondant potatoes: fussy French cooking, or what roast potatoes want to be when they grow up?
Steps to make Fondant potatoes:
- Wash and shape the potatoes.
- On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side.
- Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan.
- Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy.
- Grate Parmesan and sprinkle over the fondants.
And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much. Fondant potatoes end up having a bit of pan sauce with them. I am guessing that our lack of interest in fondant potatoes also has to do with the fact that, until recently, we didn't really have pans that could. Fondant potatoes may seem to some like a very dated recipe and indeed it was at a"fancy" restaurant back in the Eighties where I first tasted them. I believe though, that delicious never really goes out of.
So that’s going to wrap this up for this exceptional food fondant potatoes recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
